INDUSTRIAL VISIT
Industrial Visit to KMF/Nandini Mega Dairy I sem BBA Students
Date: 22nd August 2025
Time: 09:30 AM – 04:30 PM
Title of the Event: Industrial Visit to Nandini Mega Dairy, Kanakapura
Target Audience: I Semester BBA ‘C’ Section
Organized by: Industrial Visit Cell
Destination: Nandini Mega Dairy, Kanakapura
Mode of Transportation: Bus
Number of Students: 36
Number of Faculties: 02 – Ms. Devaki and Ms. Madhumita
Objectives of the Industrial Visit
To familiarise students with industrial practices, technologies, and operational procedures.
To provide insights into supply chain management, manufacturing processes, quality control, hygiene, and other industrial functions.
To facilitate student interaction with industry professionals for better networking and practical exposure.
To help students understand diverse career opportunities within an organisation.
To complement academic learning with real-world examples and practical applications.
To bridge the gap between classroom theories and real-life industrial operations, the Industrial Visit Cell organized a visit for first-semester BBA students to Nandini Mega Dairy on 22nd August 2025. A total of 36 students, accompanied by two faculty members, participated in the visit.
Details of the Visit
1. Product Range
The Karnataka Cooperative Milk Producers’ Federation Limited (KMF), established in 1974, produces a wide range of dairy products under the renowned Nandini brand. Their product portfolio includes toned and pasteurised milk, dairy creamers, curd, ghee, butter, paneer, cheese, and ice creams. To meet the rising demand for dairy-based sweets, KMF has also set up a dedicated unit for preparing traditional sweets like Mysore Pak, Peda, and other ethnic delicacies.
2. Summary of the Visit
The team reached the Nandini Mega Hi-Tech Dairy Plant at around 11:30 AM. After a brief introduction by the plant staff regarding the factory’s operations and safety norms, the group proceeded to the canteen for lunch. The hospitality was appreciated, and the food provided was economical and hygienic.
Post-lunch, the students were guided by a designated employee who took them through the various operational units of the dairy. The tour began with the pasteurisation unit, where students observed the process of heating and cooling milk to eliminate harmful microorganisms.
The group then explored multiple specialized units including cheese production, ghee processing, and milk product manufacturing. Students witnessed large-scale automated machinery, including boilers, separators, and packaging systems, operating efficiently to maintain product quality and consistency.
Particular emphasis was placed on hygiene and maintenance, with over 700 employees ensuring that every stage—from processing to packaging—meets strict cleanliness standards. The refrigeration unit also offered valuable insights into cold storage technology essential for preserving dairy products.
The processing and packaging of curd, observed toward the end of the tour, gave students a clear understanding of automated production in the FMCG sector.
The visit concluded in the afternoon, and the group returned to campus by 4:00 PM, enriched with practical knowledge about industrial operations, supply chain logistics, dairy technology, and large-scale manufacturing processes.
Outcome of the Visit
The industrial visit provided a comprehensive learning experience, enabling students to understand real-time industrial operations and the working environment of a large dairy plant. It enhanced their understanding of production processes, automation, hygiene standards, and quality control. The exposure supported their academic learning, strengthened their practical knowledge, and offered clarity on various career pathways in the FMCG and dairy industry.